Moo Goo Gai Pan Mah Gu Gai Pin
Savor the flavors of "Moo Goo Gai Pan Mah Gu Gai Pin," a classic Chinese stir-fry that's as quick as it is delicious. This light yet satisfying dish combines tender, marinated chicken breast with a medley of vibrant vegetables like crispy snow peas, earthy mushrooms, sweet carrots, and crunchy water chestnuts. Cooked in a savory blend of soy sauce, oyster sauce, and fragrant aromatics like garlic and ginger, everything comes together in a velvety sauce thickened to perfection. Ready in just 35 minutes, this wholesome recipe is perfect for weeknight dinners and pairs beautifully with steamed rice to soak up every last bite of the flavorful sauce. Whether you're craving traditional Chinese takeout at home or looking for a healthy, crowd-pleasing meal, this Moo Goo Gai Pan recipe delivers freshness and restaurant-quality taste in every bite!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 0.5 tsp Salt
- 0.25 tsp White pepper
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 8 oz Button mushrooms, sliced
- 4 oz Snow peas
- 1 medium Carrot, thinly sliced
- 4 oz Water chestnuts, sliced
- 1 cup Chicken broth
- 2 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sugar
- 1 tbsp Cornstarch (slurry)
- 2 tbsp Water (slurry)
- 2 stalks Green onions, sliced
Instructions
Slice chicken breast into thin, bite-sized pieces. Marinate with salt, white pepper, and 1 tablespoon of cornstarch for 15 minutes.
Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch and 2 tablespoons of water. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until it is just cooked through, about 3-4 minutes. Remove from the wok and set aside.
Add the remaining 1 tablespoon of oil to the wok. Stir-fry the garlic and ginger until fragrant, about 30 seconds.
Add the mushrooms, snow peas, carrot, and water chestnuts to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the chicken to the wok. Add chicken broth, soy sauce, oyster sauce, and sugar. Stir to combine.
Bring the mixture to a simmer and slowly stir in the cornstarch slurry to thicken the sauce. Cook for an additional 1-2 minutes, or until the sauce reaches your desired consistency.
Garnish with sliced green onions and serve immediately with steamed rice.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 23.0 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 238 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3589 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
